roll ups

Decadent Strawberry – Rhubarb Rollups for dessert

Spring brings fresh fruits – strawberries and rhubarb come about the same time, and are often used together. Several years ago I posted my Rhubarb Rollup dessert. This year I had en epiphany….why not use strawberries in it too! I mean really, after all these years how did I never think of this?

The original recipe came from one of my very first cookbooks – my aunt gave me a copy of The National Grange Bicentennial Year Cookbook for my high school graduation, over 40 years ago. AS you can see, it’s been well loved.

One of very first cookbooks
the original recipe

So here’s my new adaptation with strawberries. They add a punch of color on top of the biscuit dough. I had some really ripe strawberries, so I used the overripe pieces to make the sauce. They broke up and reduces nicely.

making the sauce
the fruit to roll up inside

I used more strawberries than rhubarb, simply because that’s what I had on hand. Certainly equal amounts or more rhubarb could be used. The dough is basically biscuit dough. It should be fairly moist, without being too sticky, as you have to roll it up. If it tears, no worries – just pinch it back together. As it bakes, you’ll never know.

Today I used sour cream on the dough, but melted butter is good, and yogurt gives a bit of tang, if that’s your style. Press the fruit in slightly before rolling up. Use a sharp knife to slice – I usually cut in half, then each half in half (4 large pieces) and then it’s easy to cut each into thirds, making 12 slices. If the ends don’t have much fruit, don’t worry. Pick up whatever falls out as you slice and drop onto the tops of those slices.

Strawberries and rhubarb on a bed of sour cream

I love this dessert warm – the syrup soaks into the biscuit dough and turn gooey and decadent when warm. Top with ice cream, whipped cream or even a drizzle of chocolate sauce.

rolled and sliced, almost ready to bake.
Strawberry rhubarb roll ups, warm from the oven!

Strawberry – Rhubarb Roll Ups

The flavors of strawberry rhubarb pie combined with biscuit dough and syrup.
Course Dessert
Cuisine American
Keyword biscuit dessert, rhubarb, strawberries, strawberry-rhubarb
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12 people

Ingredients

Sauce

  • 1/4 c sliced Rhubarb
  • 1 cup really ripe strawberries
  • 1/2 cup sugar
  • 2/3 cup water

Syrup

  • 1 1/2 cups of sugar
  • 1 1/2 cups water

Biscuit dough

  • 3 c self rising flour
  • 2 tsp baking powder
  • 1/3 cup shortening
  • .1 cup buttermilk plus extra if needed
  • 1/2 cup yogurt or sour cream or melted butter
  • 5 oz rhubarb slice in ¼” pieces
  • 8 oz strawberries sliced in 1/4 “ pieces (bout 3 cups total fruit)

Instructions

  1. Preheat overn to 400F.

  2. Grease an oblong baking dish.

  3. Mix sauce ingredients in a sauce pan and cook until rhubarb is tender, almost falling apart. Use a potato masher if needed to help break down fruit. Set aside to cool slightly.

  4. Combine 1.5 c sugar and 1.c of water in a saucepan, cook 5 minutes to create a simple syrup. Pour into the greased baking dish.

  5. Mix the flour and baking powder together in a large bowl.

  6. Cut in 1/3 c shortening

  7. Add 1 c buttermilk, stir lightly. It the biscuit dough is too dry add another tbsp of milk.
  8. Knead a few times on a floured board, then roll out into a 12 inch square (or like me more rectangular 9 x 12").

  9. Brush with melted butter, or with yogurt or sour cream.
  10. Spread over it 3 c of cut up rhubarb. Roll up jelly roll style, and slice into 12 slices, 1 -1.5” slices.
  11. Put cut side down in the pan of syrup.
  12. Baste with about 1/2 the sauce.
  13. Bake in 400 degree over 40 minutes. Baste with the rest of the sauce 5 minutes before done.
This has to be one of my most favorite desserts\hjn4e?